Monday, February 18, 2008

I made these to go with the dinner I dropped off to the missionaries. I was actually pretty bummed that I had to give them away. Would they appreciate the flakiness on the outside and the softness on the inside? Would they acknowledge the slight onion and cheddar flavor? I was sad to see them go, but not too sad. They were easy enough to make again in tons of different variations.

On a lightly floured surface, press dough into 1/2 inch thickness. Cut with a floured round cutter or small cup. Place on an ungreased cookie sheet and bake 8-12 minutes or until light golden brown. Serve warm.

Rookie's Notes: You could omit the cheese and onions for a basic biscuit. Or add cranberries or raisins for a breakfast-style biscuit. Add whatever you want or eat them the way I prefer- plain with lots of honey.